I love Pandan Chiffon & Coffee, so decide to combine these 2 ingredients and bake a Pandan Coffee Chiffon Cake.
Recipe Source: thebakingbiatch
110g Cake Flour
5 Eggs (55g)
60ml Fresh Coconut Milk
60g Oil ( I used Corn Oil)
1/4 tsp baking powder
10 Pandan Leaves
5 tbsp water
120g Castor Sugar
1/2 tsp vanilla extract
Preheat oven to 150 degress Celsius.
Blend the pandan leaves with the water and squeeze out the juice.
Sift the baking powder and the cake flour.
Add 2 tbsp of the pandan juice to the coconut milk.
Whisk the egg yolks with 1/2 of the sugar till light and fluffy.
Add the coconut milk and mix well followed by the flour mixture.
Add the oil and vanilla extract.
Whisk the egg white with the balance 1/2 of the sugar.
Add the egg yolk mixture till well mixed.
Pour half of the mixture to another bowl and mixed with 2 tbsp of coffee.
Pour to the muffin cup, half of each mixture till 3/4 full.
Baked at 150 degrees for 45 mins or till golden brown.
Set aside to cool.